Cider & garlic-braised pork belly

Preheat the oven to 150ºC, gas mark 2. Heat 20g butter in a large ovenproof casserole or sauté pan wide enough to hold the pork and carrots without overlap. Add the shallots with a big pinch of sea salt, then cook gently over a moderate heat for 5 minutes, stirring occasionally, until soft but not coloured. Add the carrots and garlic and cook for 2-3 minutes more until the carrots are glossy.

Lower the heat, arrange the pork slices so they sit in one layer with the carrots, then pour in the cider and bubble for about 1 minute more. Add 250ml water and a quarter of the sage leaves. Squeeze the leeks into any gaps.

Top the contents of the pan with a cartouche (see tip), with the pork, carrots and leeks mostly submerged, then put a lid on and cook in the oven for 1 hour 30 minutes to 1 hour 40 minutes. Turn the pork slices after 1 hour. They should become soft enough to cut with the side of a fork and take on some colour as the liquid reduces. Take the lid off towards the end of cooking if needed.

Meanwhile, put the celeriac and potatoes into a large saucepan and cover with cold water. Add a generous pinch of sea salt, bring to the boil, then simmer for 15-20 minutes until soft. Drain and mash. Season well.

Add the remaining butter to a separate saucepan or frying pan. Cook over a high heat so it melts and foams, then add the remaining sage leaves before it browns. Lift off the heat before the butter burns, then remove the sage and set aside. Pour the butter into the mashed celeriac and potatoes and, using a wooden spoon or stiff spatula, beat until smooth.

Serve the pork and vegetables with generous mounds of mash and plenty of sauce spooned over, garnished with the sage.